Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches

作者：Liying Li, Tommy Z. Yuan, Rashim Setia, Ramadoss Bharathi Raja, Bin Zhang, Yongfeng Ai · 发表于：Food Chemistry · 年份：2018 · DOI：10.1016/j.foodchem.2018.10.064 · 被引用次数：195 · 研究领域：Food composition and properties、Phytase and its Applications、Proteins in Food Systems